Mushrooms in tomato and garlic cream

Name: Mushrooms in tomato and garlic cream
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 1 medium onion; 2 TABLESPOONS Oil; 3 Garlic cloves; 1 can(s) (850 ml; 500 g of extractable weight) Tomatoes; 1.5 kg Mushrooms; 1 collar Basil; 1/4 l Vegetable broth (instant); 200 g Whipped cream; 1 TABLESPOON Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1 TABLESPOON Vinegar (e.g. sherry vinegar)

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 5

1 medium onion
2 TABLESPOONS Oil
3 Garlic cloves
1 can(s) (850 ml; 500 g of extractable weight) Tomatoes
1.5 kg Mushrooms
1 collar Basil
1/4 l Vegetable broth (instant)
200 g Whipped cream
1 TABLESPOON Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1 TABLESPOON Vinegar (e.g. sherry vinegar)

Directions

1
Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan. Sauté the onion in it. Peel the garlic and press it through a garlic press to the onion. Add tomatoes with juice, chop with a wooden spoon and simmer for about 15 minutes.
2
In the meantime, clean and trim the mushrooms. Wash basil, dab dry and pluck. Heat the remaining oil in a pan and fry the mushrooms for about 5 minutes. In the meantime add broth and about 150 g cream to the tomatoes and bring to the boil.
3
Stir the starch with 1 tablespoon of water until smooth and thicken the sauce with it. Season with salt, cayenne pepper and vinegar. Remove the mushrooms from the pan and add them to the tomato sauce. Cut basil into strips except for a little bit for garnishing and stir into the mushrooms.
4
Arrange in a bowl, garnish with the remaining basil and drizzle with the remaining cream. Baguette tastes good with it.